Turbot To Boil

Clean and wash a nice white turbot, cut it across the thickest part of the underside; this is to prevent it breaking on the breast, which happens from the fish swelling', and cracking the skin, if this precaution is not used: lay it in a fish kettle, with the white side upwards; put a large handful of salt on it, cover it with cold spring water, set it on a hot fire till it boils, skim it carefully, and set it on the side of the fire, to boil gently for about twenty minutes, (if it boils fast, the fish will break to pieces;) supposing the fish to weigh eight or nine pounds; for sixteen or eighteen pounds, an hour. Send it up on a fish-drainer, garnished with sprigs of green parsley. Save a little of the inside coral spawn of the lobster, rub it through a hair sieve, without butter. When the turbot is dished, sprinkle the spawn over it. Garnish the dish with sprigs of curled parsley, sliced lemon, and finely scraped horseradish; and, if you like to send it to table in full dressed, surround it with some nicely fried smelts. Send up lobster sauce (see receipt, No. 294,) in a boat, or two boats, if it is for a large party.

Dutch Method Of Boiling Turbot

In boiling a large turbot, four or five handfuls of salt are put into the water it is to be boiled in; which strong brine makes the fish crimp and savoury; the thick parts of the fish are cut, or scored, to admit the salt water. The salt must be put into cold water; but before the fish is put in, the water must boil strongly. A large turbot will be well boiled in half an hour. (From Mr. Twiss the traveller,)

Turbot To Fry

Clean a small turbot well, and dry it in a cloth, beat an egg on a plate ten minutes, wash the fish all over with the egg, then cover it with fine bread crumbs, that have been rubbed through a hair sieve: have some clean lard, or dripping in an iron fryingpan, over a hot fire; when it has done talking, and. is quite still, put the fish in; in about four minutes turn it, and fry it on the other side; when done, lay it on a hair sieve, to drain the fat from it.

Lobster or shrimp sauce.

A Brill

Is dressed the same way as a turbot.